Olives with sun dried tomato
100 gr sun dried tomatoes
2 tablespoons dried tomato oil
2 garlic cloves
2 bay leaves
3 teaspoons fresh thyme
2 teaspoons red wine vinegar
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© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:
Wash the olives and dry with kitchen paper. Carve the olives a little.
Put with the drained (keep the oil) and chopped sundried tomatoes, the pressed garlic cloves, bay leaves, thyme and red wine vinegar in the jar.
Add the kept back tomato oil and the extra virgin olive oil. The olives must be entirely covered.
Close the jar and place for at least 1 night in the fridge.
Serve the olives at room temperature.
Preservable for 3 months.
First published: April 12, 2003, Netherlands
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